Zucchini (courgette) flower fritters (frying pan)
Fiori di zucca fritti
A popular variation in preparing the batter commonly followed in restaurants big and small, consists in using just the white of the egg and not the whole egg. In this way, the batter is frothier and creates a spectacular effect by forming a kind of "cobweb" over the fries (a similar result can be obtained by adding half a glass of ale to the water). However, the batter indicated in this recipe is particularly suitable for zucchini (courgette) flowers because it covers them with a light film, making them crisp and, at the same time, delicate in consistency

Servings: 4
  • 12 fresh zucchini (courgette) flowers
  • 2 eggs
  • 150 g or 5 oz or 1 cup plain flour
  • olive oil
The absolute freshness of the miniature marrow flowers is fundamental to get good results. This means that it is a seasonal dish that you can only enjoy in the Spring or Summer months, whether you have the good fortune of growing your own vegetables or have to turn to the greengrocer.

Carefully remove the pistil and the small, green, external leaves.

Prepare a batter in the following way: lightly beat the whole eggs with a pinch of salt, add the flour and whisk to remove all lumps. Now add water until a homogeneous, fairly liquid mixture is obtained. Set the batter aside to rest for about 30 minutes.

Dip the zucchini flowers into the batter, taking care to hold the flowers upside down for a moment to let the surplus drain off. Deep fry in boiling oil, turning them over cautiously with the aid of 2 forks. It is essential to serve them crisp and piping hot.
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